Master Sushi Class with Chef Jackson Yu of Omakase in San Francisco

Directions 📝

1. Cut the nori sheets in half.
2. Make the kanpachi maki roll by spreading a thin layer of rice on top of a nori sheet, topped with some of the chopped fish, and roll with the sushi mat!
3. For the 49er roll, Slice the salmon and thinly slice the lemon.
4. Spread a thin layer of rice on a nori sheet. Flip it over so the rice is facing down.
5. Lay some kanikama, and avocado on the nori and roll.
6. Lay slices of salmon and lemon on top; shape with plastic wrap.
7. Slice and serve with some salmon roe on top!!

8. To Make the Sushi Rice Vinegar

9. Place the vinegar, sugar, and salt in a pot and bring to a simmer.
10. Remove the pot from the heat, add the kombu, and allow it to come to room temperature.

11. 
    

    To Make the Sushi Rice

12. Place the sushi rice in the mixing bowl and cover with cold water.
13. Gently move the rice in the bowl with the back of your hand to wash the rice.
14. The water will turn cloudy.
15. Drain the water and repeat this process about 8-10 times or until the water runs clear.
16. Transfer the washed rice into the strainer and allow the rice to sit for 45 minutes to 1 hour.
17. Place the rinsed rice in the 2 qt sauce pot and cover with 2 ½ cups of water.
18. Bring the rice to a simmer, cover, and reduce the heat to very low.
19. Allow the rice to cook for 20 minutes, then remove the rice from the heat and let it sit off the heat for an additional 25 minutes.
20. Transfer the rice into the large mixing bowl.Pour the sushi rice vinegar on top of the rice and mix into the warm rice.
21. Cover the rice with a towel and keep at room temperature